GARLIC-BREAD-AND-ASPARAGUS SALAD
Provided by Molly O'Neill
Categories salads and dressings, appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot 2/3 full of lightly salted water to a boil. Add the asparagus and cook until tender, 6 to 10 minutes. Drain and plunge the asparagus into a large bowl of cold water to stop cooking. Drain and set aside.
- In a large saute pan set over medium heat, heat 1 tablespoon of the olive oil. Add the onion and garlic and cook, stirring, until the onion is soft, about 5 minutes. Add the morels and continue to cook for 2 to 4 minutes until the mushrooms are tender (cook for 2 minutes if using dried). Add the wine and stock and simmer for 2 minutes. Using a slotted spoon, remove half of the mushrooms and set aside.
- Pour the remaining mushrooms and liquid into a blender and add the tarragon, parsley, tamari and vinegar. Process until smooth. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids; you should have about 2 cups liquid. Whisk in the ginseng and remaining oil and season to taste with salt and pepper. Set vinaigrette aside.
- Toast the bread slices until lightly browned and rub them with the garlic cloves. Place each slice in a shallow soup bowl and top with a few asparagus spears. Slice the remaining spears into half-inch pieces and toss with the reserved morels and 1/4 cup of the vinaigrette. Divide among the bowls. Pour the remaining vinaigrette around the toast and crumble one slice of goat cheese over each. Microwave each bowl on high for 30 seconds or until the cheese just melts. Garnish with chopped parsley and tarragon and serve immediately.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 1051 milligrams, Sugar 8 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Juliana Todzia
[email protected]I would definitely recommend this recipe to others.
Kulwant Singh
[email protected]This is a great recipe for a light and healthy lunch.
mdrubel ali
[email protected]I'm not a fan of raw garlic, so I used garlic powder instead.
rabi jirel
[email protected]This recipe is a great way to use up leftover bread.
Moumjid Bouchra
[email protected]I found that the asparagus was a bit too crunchy for my taste, so I roasted it for a few minutes longer.
Taida Chisvo
[email protected]The dressing is the star of this dish. It's so flavorful and tangy.
Martin Ward
[email protected]I love how versatile this recipe is. I've made it with different types of bread and vegetables, and it's always delicious.
Rafi Rafi Rafi Rafi
[email protected]This was a quick and easy weeknight meal that my whole family enjoyed.
Sonia Khatun
[email protected]I'm not usually a fan of asparagus, but this recipe changed my mind! The garlicky bread and dressing really brought out the flavor of the asparagus.
Salim Kawalya
[email protected]I made this for a party and it was a huge hit! Everyone loved the unique flavor combination and the ease of preparation.
Dilberkhan chandio
[email protected]This recipe was absolutely delicious! The combination of garlicky bread and fresh asparagus was perfect, and the dressing was light and flavorful. I will definitely be making this again!